Chicken breast Family friendly Asian

Singapore paper chicken

Name: Singapore paper chicken
Yield: 36
Cuisine: /asian
Ingredients: 5cm piece ginger, cut into thin matchsticks; 1/4 cup (60ml) soy sauce; 1/4 cup (60ml) Chinese rice wine (shaohsing); 2 tablespoons oyster sauce; 1 teaspoon caster sugar; 1 teaspoon five-spice powder; 1 teaspoon sesame oil; 2 chicken breast fillets, cut into 5cm pieces; 2 chicken thigh fillets, cut into 5cm pieces; 2 chicken wings, halved through the joint; 3 spring onions, thinly sliced

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by Jill Dupleix

Food writer

Oct 03, 2015

We love these tender parcels of fragrant chicken.

5cm piece ginger, cut into thin matchsticks
1/4 cup (60ml) soy sauce
1/4 cup (60ml) Chinese rice wine (shaohsing)
2 tablespoons oyster sauce
1 teaspoon caster sugar
1 teaspoon five-spice powder
1 teaspoon sesame oil
2 chicken breast fillets, cut into 5cm pieces
2 chicken thigh fillets, cut into 5cm pieces
2 chicken wings, halved through the joint
3 spring onions, thinly sliced

Method

1.

Combine the ginger, soy sauce, rice wine, oyster sauce, sugar, five-spice powder and sesame oil in a bowl.
2.

Add the chicken pieces and mix well to coat. Cover and marinate in the fridge for 30-60 minutes.
3.

Preheat the oven to 200°C.
4.

Lay out a 20cm x 20cm doubled square of baking paper with one corner pointing towards you. Place a piece of chicken in the centre, scatter with a little spring onion and fold in the left corner to cover the chicken. Now fold in the top corner and bottom corners, forming straight sides. Roll the parcel over and tuck in the remaining right-hand corner to seal like an envelope. Repeat with the remaining chicken pieces. Spread the parcels on 2 baking trays and bake for 20 minutes or until the chicken is cooked.
5.

Serve the chicken in the papers and unwrap them at the table.